Instructions: Preheat oven to 325 degrees F. In a small heavy saucepan, combine sugar with 1/4 cup water. Bring to a simmer over low heat, stirring occasionally. Increase the heat to medium-high and cook, without stirring, until the syrup turns a deep amber color, about 5 minutes.

(Swirl the pan if the syrup is coloring unevenly.) Immediately pour the syrup into a 1 1/2 to 2 quart souffle dish or casserole and carefully tilt the dish so that the caramel coats halfway up the side.

In a large bowl, whisk together eggs and egg whites. Add the condensed milk, skim milk and vanilla, blending well.

Pour the mixture through a fine strainer into the caramel-coated dish.

Set the dish in a larger shallow pan, such as a roasting pan. Pour enough hot water ino the larger pan so it comes halfway up the side of the custard dish. Bake for 60-70 minutes or until custard is set around the edges but still wobbly in the center.

Remove the dish from its water bath to a rack to cool to room temperature. Then cover and refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge of the dish and invert the flan onto a plate.

Serves 6. 326 calories, 4 grams of fat/ serving

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